Goldi-flops!!!
That's Char-Lot!!!

Salmon-chanted evening!!!

One_repeat_and_the_toe_to_go I have just one repeat of the leaf pattern and the toe to go on Charlotte 2. I had to unravel ½ a pattern because I wasn’t paying attention. I dropped the offending stitches down and picked them up again but they looked lopsided so after all that I gave in and just undid 8 rows.  I think I might be able to finish this tonight: in fact I will finish it tonight!! Then I have 2 other socks to finish : The Cocker Spaniel Sock #2 and the Jaywalker #2 for me as well!!!

I have made lovely salmon cakes for ACMA today. They are full of goodness, and just lightly fried in a little olive oil to brown them. I put African spices into the coating to give them an added zing. They smell scrumptious. I have some salmon to make some for myself over the weekend. Yum!!

The Labradors are look ing forward to the left overs for breakfast tomorrow. They have been busy playing all day today and I think they will have a big nap soon.Something_fishy

Salmon Cakes

  • 4 or 5  medium mashing potatoes
  • 410 g tin salmon of your choice drained and flaked

  • ½ red onion, finely chopped

  • 2 eggs

  • milk

  • breadcrumbs

  • African spice mix  : but you can use any flavour

  • Olive oil for frying

Peel and then cut potatoes into chunks. Place into a pan of cold water and gently bring to the boil. Put a lid on and simmer over a low heat, checking after about 10 minutes. The potatoes should be easily pierced by a skewer. Drain, and then place back in the pan over the heat and shake gently till all the liquid has evaporated. Then add the onion, salmon and 1 beaten egg. Mix thoroughly and leave till cool. Shape into cakes, I made mine 100g, and then refrigerate till cold.

To crumb, mix about ¼ cup plain flour, the egg and milk,  till it is a thin cream consistency. Place the crumbs and spice, as much or as little as you like, on foil or a plate and combine well. Dip each cake into the egg, milk and flour mixture, then coat in the crumbs. You can refrigerate again now. Sometimes I like to coat them twice to give a really crunchy texture.

Heat about 1 cm of oil in the pan to a medium heat and then fry the cakes, 3 or 4 at a time, for about 3 minutes on each side, or until golden brown. Drain on kitchen paper and then eat – hot or cold!! These also freeze well. I made 12 from this mixture.

Comments

aj

Gorgeous socks, I have really been enjoying reading your blog and thank you for your lovely comments. I have added you to my links. It's always nice to find a kindred spirit! As for clapotis, I think I will try it.

Cathy

You're really motoring along with your sock.

I have second sockitis as I have started another new pair of socks.

This time I'm doing the hippo socks in my purple Opal Prisma which I thought that I'd lost, but have now found.

Cathy

Suzi

The socks are coming on well, I really like the leaf pattern.

I don't think I will be attempting the hippo socks any time soon as excited as I am about yours and Sharon's. But I would liek to do a pair of Jaywalkers they look fun, but Cathy tells me I may need a bigger needle size to make the socks suitable for Big Footed people like me (and her!).

Sharon

Charlotte is nearly there, or probably is by now. I love salmon cakes, yum.

Sue

Your sock looks great. Love the colour!
African spices on the salmon sounds yum.

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